2 -10 oz. cans chunk chicken, drained
3/4 cup hot pepper sauce
2 - 8 oz. packages cream cheese, softened
1 cup Hidden Valley Ranch dressing
1 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
Your favorite dipping delights!
In a large skillet over medium heat- cook chicken and hot sauce until heated through.
Stir in cream cheese & ranch dressing. Cook, stirring occasionally, until well-blended and warm.
Mix in half of the Cheddar & Monterey Jack shredded cheese, stir.
Transfer mixture to crock pot. Sprinkle the remaining cheese, cover and cook on low until hot and bubbly- about 30 minutes. Or pour into a baking dish and bake, uncovered, for 30 minutes or until lightly golden and bubbly.
Serve with your choice of celery, crackers, crostini, tortilla chips . . .
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